Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.
My husband on the other hand is all about trying new dishes. One day he ordered this Louisiana Chicken Pasta and I actually switched dishes with him. I know. Spicy Cashew Chicken has been my #1 for probably a dozen years.
What’s so great about this Louisiana Chicken Pasta? Well first of all the chicken is super crispy, seasoned with cajun spices and Parmesan Cheese. The sauce is creamy with a cajun bite and the veggies are a nice textural dimension. It’s all about cream, spice, cheese, chicken and pasta done well.
Looking for more pasta recipes?
- Cheesy Taco Pasta
- Bacon Cheeseburger Hamburger Helper
- Philly Cheesesteak Hamburger Helper
- Easy Thai Green Curry Noodles
- Cheesecake Factory Spicy Chipotle Chicken Pasta (Copycat)
- Bonefish Grill Bang Bang Shrimp (Copycat)
- Halal Cart Chicken and Rice (Copycat)
- KFC Original Recipe Chicken (Copycat)
- P.F. Chang’s Orange Peel Chicken (Copycat)
I use Mountain Rose Herbs and Spices but if you have a cabinet full of spices and you’re looking to make your own cajun spice mix, here is an easy Cajun Spice Recipe Blend!
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
Tools Used in the Making of this Louisiana Chicken Pasta:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Cajun Seasoning: Using cajun spices is an easy way to pump up the flavor of the recipe.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
CAJUN CREAM SAUCE
CRISPY PARMESAN CHICKEN
- 4 chicken breasts butterflied
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese grated
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- 4 tablespoons vegetable oil
- 1 lb Farfalle pasta
- 2 tablespoons butter
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 1/2 red onion sliced
- 8 ounces crimini mushrooms sliced
- 1 tablespoon minced garlic
- 1/4 cup parsley for garnish (optional)
- Mix the Sauce ingredients together and set aside.
- Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
- Drain but do not rinse.
- Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
- In a second bowl whisk the eggs.
- Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
- Let chicken sit on a tray while you cook the vegetables.
- Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
- Cook for 3-5 minutes until just starting to brown but not break down.
- Remove the vegetables from the pan.
- Add the ¼ cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
- Remove the chicken from the pan and drain the oil.
- Add the pasta and vegetables to the pan with the sauce mixture.
- Let thicken and stir for 3-5 minutes.
- While the sauce is cooking slice up the chicken.
- Serve the pasta with the sliced chicken on top and extra Parmesan as desired.